Protein Bread - Video Recipe to Make it at Home 🆙

Video of the recipe

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Recipe Identity Card

179 KCal Calories per serving
Easy difficulty
Doses for 4 people
Preparation 100 minutes
Average cost
Note 10 minutes for preparation; 1 hour of leavening; 30 minutes for cooking

Recipe Category: Bread, Pizza and Brioche / Functional Recipes / Vegan Recipes / Vegetarian Recipes / Light Diet Recipes / Protein Recipes / Protein Bread - Video Recipe to Make it at Home

Ingredients

50 g of concentrated soy protein
170 g of Manitoba flour
15 g of poppy seeds
200-220 ml of water
15 g of yeast
5 g of sugar
5 g salt

Materials Needed

Large bowl
Oven plate or pan with a diameter of 18 cm
Glass
Wooden stick
Wooden ladles
Latex gloves (optional)
Pastry board

Preparation

Dissolve the brewer's yeast in a little warm water: mix everything well by adding the sugar, which is essential to activate the yeasts.
Pour the yeast into the center of the flour and let it rest for about ten minutes, until the yeast has swollen a little.
Then add the concentrated soy proteins (or whey proteins), salt, poppy seeds and enough water to obtain a smooth and homogeneous mixture (about 200-220 ml).

Note
It is recommended to work the dough for a long time to favor the development of gluten: in this way, a soft bread can be obtained. Let's briefly remember that the presence of proteins tends to weigh down the dough; therefore, the long processing of the dough facilitates the activity of yeasts and the formation of gluten.

From the dough, get a ball: cut it with a knife or scissors and let it rise until it is swollen well: it will take about an hour.
Preheat the oven to 190-200 ° C: put the leavened bread in the oven and cook for 25-30 minutes.
Allow the bread to cool or cool on a wire rack before serving.

Note
Being a rather heavy bread, it is advisable to cut it into rather thin slices and to toast it lightly before tasting it: the result will be excellent.

Alice's comment - PersonalCooker

Here it is: surely, the supporters of the high-protein diet will appreciate this recipe of mine! Very satiating, the bread I have proposed to you is extremely crunchy on the outside, with a beautiful inviting brown color; the inside, on the other hand, is soft even if less soft than the classic white or wholemeal bread that we are used to taking. The alveolation is in fact smaller, which makes the bread a little more compact: this consistency is clearly to be attributed to the presence of proteins.